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Peppery Turnip Fries
Peel the turnips with a vegetable peeler, slice and cut into
2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a
large bowl and place the turnip sticks into the cream. Fill
bowl with cold water until the turnips are completely
covered. Add 1 teaspoon Splenda. Swirl a bit to mix and
allow to sit in cream mixture for 10-15 minutes. (This
cream-soaking step removes the "bite" flavor of the turnips,
leaving them with a milder, more potato-like flavor.) Rinse
in colander with cool water and pat dry.
- 8 medium turnips (about 2 1/2 pounds)
- 1/2 cup heavy cream
- 1 teaspoon Splenda
- 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (sea salt works best)
- 1/4 cup grated Parmesan cheese
- Olive oil spray
- Lime juice
Preheat oven to 425°F.
Combine turnip sticks with the nutmeg, pepper, sea salt and
Parmesan cheese in a large plastic (Ziploc-type) bag. Seal
the bag and shake well to coat the turnip sticks.
Spray 2 large baking sheets lightly with the olive oil spray.
Spread the turnips in a single layer on the sheets and spray
again with the olive oil.
Bake in a preheated 425°F oven for 15 minutes. Turn the fries
over and continue baking for 15 minutes, until the fries are
tender and golden in color. Serve hot with a sprinkle of lime
Makes 8 servings. Approximately 4.5 carbohydrate grams